Chef Tom Fraker

Salicornia, Veg & Hollandaise Stuffed Flatbread

Name: Salicornia, Veg & Hollandaise Stuffed Flatbread
Prep time: 1 h 18 min
Cook time: 30 min
Total time: 1 h 48 min
Yield: About
Cuisine: American
Ingredients: 1 cup Warm Water; 2 1/4 teaspoons Active Dry Yeast; 1 teaspoon Granulated Sugar; 3 cups All-Purpose Flour; 1 tablespoon Kosher Salt; 4 tablespoons Extra Virgin Olive Oil - divided use; 1 (4 oz.) package Melissa’s Salicornia - rinsed; 1 tablespoon Extra Virgin Olive Oil; 1 tablespoon Unsalted Butter; 8 Fresh Cremini Mushrooms - sliced thin; 2 Fresh Serrano Peppers - minced; 10 Mini San Marzano Tomatoes - halved; 1 egg; 1 tablespoon Water; 10 thin shavings of Parmesan Cheese; 3 pouches Melissa’s Hollandaise Sauce

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Cuisine

American

Servings

About 12 flatbreads

Prep Time

1 hour 30 minutes

Cook Time

30 minutes

Ingredients

For the dough:

1 cup Warm Water
2 1/4 teaspoons Active Dry Yeast
1 teaspoon Granulated Sugar
3 cups All-Purpose Flour
1 tablespoon Kosher Salt
4 tablespoons Extra Virgin Olive Oil - divided use

For the filling:

1 (4 oz.) package Melissa’s Salicornia - rinsed
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Unsalted Butter
8 Fresh Cremini Mushrooms - sliced thin
2 Fresh Serrano Peppers - minced
10 Mini San Marzano Tomatoes - halved
1 egg
1 tablespoon Water
10 thin shavings of Parmesan Cheese
3 pouches Melissa’s Hollandaise Sauce

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Directions

For the dough:

In a small bowl, combine the warm water, yeast, and sugar and stir gently to dissolve the yeast. Let stand in a warm place until it starts to foam, about 5-10 minutes.
In the bowl of a standing mixer fitted with a dough hook, combine the flour and salt. Pour the yeast mixture into the bowl and mix at low speed until the flour is fully incorporated and the dough starts to come together. Mix at medium speed until the dough gathers into a ball. Add 2 tablespoons of the olive oil and pulse a few times to incorporate the oil. Turn the dough out onto a lightly floured surface and knead it until smooth and elastic. Shape the dough into a ball, put it in a bowl oiled with the remaining 2 tablespoons olive oil, and turn the dough to coat completely with oil. Cover the bowl with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 hour.
Preheat the oven to 350'F. Grease a large baking sheet or line with parchment paper.
Divide the dough into 24 portions and roll out each portion to make a 4-inch circle, about 1/8-inch thick. Set aside.

For the filling:

Place the Salicornia in a pot of boiling water and cook for 2 minutes. Remove it and plunge into a bowl of ice-cold water. Set aside.
In a sauté pan, heat the olive oil and melt the butter. Add the mushrooms, serrano peppers and tomatoes and cook for 3 minutes. Set aside and let cool.
In a small bowl, whisk together the egg and 1 tablespoon of water. Brush over the dough circles.
Spread the Salicornia, mushrooms, serrano peppers, tomatoes and parmesan evenly onto half of the dough circle. Place even amounts of the Hollandaise on each and top with the remaining dough circles. Crimp the edges with a fork to seal them. Place them on a baking sheet, brush the tops with some more of the egg mixture and bake in the oven until completely cooked, about 30 minutes.

Recipe Note

Salicornia is also known as a Sea Bean™ or sea asparagus. It is grown in salty soil near an ocean or marsh and has an extremely salty flavor. Therefore, there is no need to add salt to the filling in this recipe.

Salicornia, Veg & Hollandaise Stuffed Flatbread